Shrimp & Tofu Red Curry

As part of my ongoing effort to enjoy healthier, tastier foods while reducing the amount of red meat I eat, I concocted this delicious curry dish for lunch today. It’s fast, easy, and had under 300 calories per serving (without rice). Because I used a pre-made simmer sauce for this dish, the sodium content is a little high. You can reduce the sodium by making your own sauce, but it will take much longer.

Ingredients

14 oz extra firm organic tofu, cubed

1 Tbsp Safflower oil

1 bottle (11 oz) thai red curry sauce

1-2 Cups water (to your preferred consistency)

1 large green bell pepper, sliced

1/2 medium sweet onion, chopped

1 can (5 oz) bamboo shoots

3/4 lb shrimp, shelled

Preheat the safflower oil in a large saute pan. Pat cubed tofu dry with a paper towel and then saute undisturbed for 2-3 minutes. Turn the cubes gently and allow to cook an additional 2-3 minutes, again undisturbed. Remove tofu from pan and set aside.

Add red curry sauce and water to the saute pan and bring to a boil. Add peppers, onion, and bamboo shoots. Reduce heat to a simmer and cover. Cook until the peppers are tender and liquid is partially reduced. Add the reserved tofu and stir gently. Allow to simmer an addition 3 minutes. Add uncooked shrimp and stir in. Allow to cook, covered, 2-3 minutes, or until shrimp are pink and tender. Remove from heat and serve over rice (Hinode Brown rice pictured).